Description
Indulge in the festivities of the holiday season with our delightful Pistachio Cranberry Wreath Cookies!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, sifted
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup finely chopped pistachios
- ½ cup chopped dried cranberries
- 2 tablespoons cornstarch (optional, for extra tenderness)
- Finely chopped pistachios, for decorating
- Whole or chopped dried cranberries, for decorating
- Powdered sugar, for dusting
Instructions
- Start your baking journey by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden hue. While the oven warms up, line a baking sheet with parchment paper.
- In a large mixing bowl, begin by creaming together the softened butter and powdered sugar until light and fluffy, about 2-3 minutes. Add the vanilla extract and mix until combined.
- In a separate bowl, combine the dry ingredients: sifted all-purpose flour, baking powder, salt, and cornstarch (if using). Gradually stir this dry mixture into the wet ingredients until it forms a cohesive dough.
- Fold in the finely chopped pistachios and dried cranberries.
- Roll approximately 1 tablespoon of dough into a ball and create a hole in the center. Place on a lined baking sheet, spaced 1 inch apart.
- Bake for 12-15 minutes, until lightly golden at the edges. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Decorate with additional chopped pistachios and dried cranberries, and dust with powdered sugar.
Notes
For perfectly shaped cookies, ensure your dough is well-chilled after mixing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 140 per cookie
- Sodium: 60 mg
- Protein: 2 g